I made No-Bake Lemon PieĀ for Father’s Day again.
It was a request š And it’s a perfect Summer dessert.
One thing I’ve learned with this pie is to not used dollar store graham cracker crust. You may get lucky, but when I tried it really tasted like cardboard. Really. That same time, I was very liberal with the amount of lemon juice and we didn’t let it sit in the refrigerator long enough, so it was pretty runny and had a horribleĀ crust.
But somehow it was requested again this year. My kids and I made the crust together.
- 1 pack of graham crackers
- 1 stick of butter (1/2 C. unsalted), melted
- 2 Tbsp. brown sugar
We just put the graham crackers in a freezer bag and rolled over it several times with a rolling pin. Then mixed the sugar in thereĀ andĀ added the melted butter and shook it up a bit. Press firmly onto the bottom and sides of the pie dish.
You can even make the crust several days in advance. Just put some foil on top of it, then remove the foil when you’re ready to add the filling to the pie.
For the filling, we used:
- 1 (14 oz) can sweetened condensed milk
- zest of 1 lemon
- 1/2 C. fresh-squeezed lemon juice (3-4 lemons)
- 1 (8 oz) container regular Cool Whip, thawed in the refrigerator
- optional, but recommended: 1-2 coarsely crushed graham crackers sprinkled on top of the filling
Beat together the sweetened condensed milk with lemon zest and lemon juice until well combined. With a spoon, fold in the cool whip until combined.
Spoon the filling into the prepared pie crust.
Top with crushed graham crackers (as you refrigerate, the graham crackers absorb moisture from the pie and get soft and they are delicious!).
Refrigerate for at least 2 hours, but half a day or overnight is my preference š
*Inspired by THIS crust recipe and THIS lemon cloud pie recipe.
Based on 2 Review(s)